BEIJING NOODLES RECIPE BY SHIREEN ANWAR | CHINESE RECIPES ...
Beijing noodles recipe is compiled by Shireen Anwar. The topmost famous countries for making Beijing noodles recipes are China and Japan. Both of these countries have a large consumption of Beijing noodles. Beijing noodles are the most famous and common street food there.
The best thing about Beijing noodles is that many healthy vegetables can be added to it to increase its nutritional values. You can add spinach, cabbage, broccoli, bell peppers, and many other healthy vegetables to Beijing noodles which will make it tastier and healthier.
In Pakistan, we serve these Beijing noodles as a side dish or to the children’s most favorite treat. Beijing noodles are often served in children parties most of the times. Beijing noodles taste great with ketchup. Beijing noodles easy to make and a quick meal also. It can also be used as a traveling meal. Hope you like the recipe for Beijing noodles.
Prep Time 00.20
Cook Time 00.20
Number Of Ingredients 1
- Marinate chicken with beaten egg, corn flour and salt, and shallow fry. In a separate pan, heat oil and chili oil together, add ginger garlic, chicken, vegetables and boiled noodles to it. Make an omelet of the beaten egg. Add all the seasoning to the noodles. Serve noodles in a plate and put the omelet pieces over it.
PEKING DUCK RECIPE | ALLRECIPES
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Total Time 3 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 15
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g
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